Each cup of coffee served at the Med is an homage to the work and care that brought it to be. We grind and brew our beans fresh, using coffee roasted by the Bay Area’s most award winning artisan roaster, Barefoot Coffee. The beans are carefully selected based primarily on taste, and then for meeting the highest sustainability factors - organic, shade grown, utz-kapeh, rainforest alliance, fair trade - each microlot meeting as many of these features as possible. The love and attention our coffee is given from seed to cup is what gives each drink a rich and complex array of flavors and aromas. To fully bring out the flavors, and give the beans due appreciation, we use a state-of-the-art water filtration system in combination with Specialty Coffee Association of America’s brewing techniques and recommended equipment. These methods are used around the world in competitions, tastings and high-end coffee houses, and have raised the bar for the gourmet coffee industry.

Invention of the Caffe Latte

While Seattle may have made this drink famous, it was invented here at the Caffe Mediterraneum in the late 1950’s. Lino Meiorin, one of the owners, was the first Italian-trained barista in the Bay Area. Customers were not used to the strong flavor of a traditional Italian cappuccino and would ask Lino for more milk. Speaking in Italian, he would tell the barista to put more latte (milk) in their cup. Finally he thought of putting a larger drink on the menu with the same amount of espresso but more steamed milk, and calling it a caffe latte. At first it was served in a bowl but soon they switched to a pint beer glass. Today lattes are often served in a wide mouth cup in order to show off hearts, rosettas and other latte art designs.